This post may contain affiliate links. Please read our disclosure policy.
Imagine enjoying a comforting and zesty meal that’s perfect for one and super easy to make! Our single serving Chicken Enchiladas Verde recipe transforms a multi-step dinner into a simplified, layered masterpiece, akin to a “Mexican Lasagna.” Using jarred salsa or tomatillo sauce and pre-cooked chicken, this dish comes together in a snap, making it perfect for those busy weekdays or last-minute dinners.
If you have a rotisserie chicken, you can make this meal as well as 4 other meals as shown in 5 Meals From 1 Rotisserie Chicken.
Table of Contents
- Why You’ll Love This Recipe
- What Are Chicken Enchiladas Verde?
- Ingredients
- Recipe Variations
- How To Make Chicken Enchiladas Verde For One
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Other Single Serving Recipes Using Salsa Verde
- Ways To Use Leftover Ingredients
- Chicken Enchiladas Verde For One Recipe
Why You’ll Love This Recipe
- Simplicity: Layering the ingredients speeds up the process, making it incredibly easy to assemble.
- Versatility: This dish is great for using up leftover chicken.
- Small Batch: Perfectly portioned for one, but easily doubled or tripled for more servings.
- Flavorful: The combination of cheese, salsa, and chicken delivers a taste sensation.
- Quick: With pre-cooked chicken and jarred sauce, your delicious meal is ready in minutes.
What Are Chicken Enchiladas Verde?
Chicken Enchiladas Verde is a classic Mexican dish consisting of corn tortillas filled with chicken and cheese, then topped with a tangy green tomatillo sauce. In this recipe, we simplify the process by layering the ingredients casserole-style, rather than rolling them up.
Ingredients
If you have any ingredients leftover from this chicken enchiladas verdes recipe, check out our Leftover Ingredients Recipe Finder
- Chicken: Whether you have leftover chicken or a store-bought rotisserie chicken, you’re well on your way to a delicious enchilada dish. If you’ve got leftover cooked chicken, consider using it in Chicken Spaghetti, Chicken Tacos, or a Chicken and Rice Bowl. No cooked chicken on hand? No worries! Just sauté a diced boneless, skinless chicken breast in a bit of butter, seasoned with a pinch of salt and pepper, and you’re good to go in about 6 minutes.
- Corn tortillas: These are the traditional choice for making enchiladas. Flour tortillas are an alternative but skip the frying step if you go this route.
- Oil: Stick to neutral oils like avocado, vegetable, or canola for frying the tortillas. These oils won’t overwhelm the dish’s flavors.
- Salsa Verde: This green sauce is made from a blend of roasted tomatillos, garlic, onions, and peppers. It’s what gives enchiladas verdes their unique taste. Unlike regular salsa, which is tomato-based, salsa verde features tomatillos. It’s available jarred in most grocery stores, often found in the international foods aisle or in the refrigerated section. Look for trusted brands for optimal flavor, such as Mitierra, Xochitl Asada Verde Salsa or Herdez Salsa Verde.
Recipe Variations
If you’re looking to mix things up a bit, you have plenty of room for creativity with this Chicken Enchiladas Verde recipe. From different proteins to various sauces, here’s how you can personalize the dish:
- Shredded Beef: Swap out the chicken for shredded beef from our Ropa Vieja to create Beef Enchiladas Verde. Cook the beef in a slow cooker with some spices until it’s tender and easy to shred.
- Cheese Varieties: You can experiment with different types of cheese. A mix of Monterey Jack and cheddar can add a new dimension to the dish. For a richer experience, try incorporating some cream cheese into the filling.
- Spicier Version: For those who like it hot, add some diced jalapeños or a hotter variety of green salsa to your enchiladas.
- Vegan-Friendly: You can easily turn this into a vegan dish by using plant-based cheese and a meat substitute.
- Low-Carb Option: Use lettuce wraps instead of tortillas to make a low-carb version of this dish. You’ll still get all the flavors without the extra carbs.
How To Make Chicken Enchiladas Verde For One
These step-by-step photos and instructions help you visualize how to make chicken enchiladas verde. See the recipe box below for ingredient amounts and full recipe instructions.
- Fry the tortillas: Fry tortillas in hot oil until lightly browned. Drain on paper towels.
- Assemble the enchilada: Spoon salsa on the bottom of a baking dish. Next, place 1 tortilla on top, then top with 1/2 of the cooked chicken, and sprinkle with cheese.
- Place another tortilla on top of the cheese.
- Repeat with the remaining chicken and more cheese. Finally, place last tortilla on top, cover with remaining salsa, and top with remaining cheese.
- Bake: Place dish in the oven and bake 15 minutes, until cheese has melted.
Expert Tips
- Chicken Prep: For juicy, flavorful chicken, consider using a rotisserie chicken from the store.
- Baking Dish: A 5×5-inch baking dish is perfect for this recipe. Grease it lightly for easy removal.
Serving Suggestions
Complete your single serving Chicken Enchiladas Verde meal with sides that complement the dish’s rich flavors and textures. From traditional sides to salads, here’s how to make your meal even more delightful:
- Spanish Rice: Elevate your enchiladas experience with a side of homemade Spanish rice. You can prepare a simple version with rice, canned tomatoes, garlic, and a dash of paprika for that authentic taste. It’s the ideal counterpart to the hearty flavors of the enchiladas.
- Mexican Corn Salad: A Mexican street corn salad made with corn, lime, cilantro, and cotija cheese adds a refreshing touch. Its zesty and slightly creamy elements balance out the spiciness of the enchiladas beautifully.
- Guacamole: A fresh, homemade guacamole made with ripe avocados, onions, and a splash of lime juice can be a great addition. You can serve this with tortilla chips or simply dollop some right on top of your enchiladas.
- Sour Cream: A spoonful of sour cream can be incredibly satisfying when paired with spicy enchiladas. It adds a creamy contrast that’s hard to beat.
- Fresh Salsa: Enhance your enchiladas with a side of pico de gallo. The freshness of the tomatoes, onions, and cilantro in the salsa can lighten up the meal and add another layer of flavor.
Frequently Asked Questions
To fry corn tortillas for enchiladas, use a 10-inch skillet and about 1/4 cup of canola oil. If your skillet is a different size, adjust the amount of oil accordingly to maintain a quarter-inch layer. Follow these steps for perfect fried tortillas:
* Preheat the oil on medium-high until it sizzles but doesn’t smoke.
* Fry the tortillas individually. They should bubble immediately upon hitting the hot oil; if they don’t, your oil isn’t hot enough.
* Each tortilla should turn golden on both sides in approximately 20 seconds.
* Use tongs to remove the tortilla and let it drain on a paper towel-lined plate.
While not mandatory, frying corn tortillas significantly enhances the flavor and texture of your enchiladas. A quick 20-second fry helps the sauce adhere better and gives the tortillas a slight crispiness without making them oily.
Certainly! Flour tortillas can be used as an alternative to corn tortillas in enchiladas. However, skip the frying step if you choose to use flour tortillas. You might even want to try making your own with a homemade flour tortillas recipe.
Yes, assemble the layers and refrigerate. Bake when ready.
Add diced jalapeños or a spicier salsa.
Other Single Serving Recipes Using Salsa Verde
Want to maximize the use of your salsa verde jar? Check out these Tex-Mex recipes that pair perfectly with salsa verde:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small batch chicken enchiladas verde recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Enchiladas Verde For One
Equipment
Ingredients
- ¼ cup canola oil (or use vegetable oil or avocado oil)
- 3 (8-inch) corn tortillas
- 1 cup cooked shredded chicken
- ½ cup tomatillo sauce
- ¼ cup shredded Monterey Jack cheese
Optional Toppings
- sliced avocados
- fresh chopped tomatoes
- sour cream
- crumbled cotija cheese
- chopped cilantro
Instructions
- Heat oven to 350° F (177° C).
- In a 10-inch skillet over medium heat, add oil and heat 30 seconds. Add tortillas one at a time until lightly browned, 20 seconds each. Set aside warm tortillas on a large paper towel-lined plate.
- To assemble enchiladas, place 1-2 tablespoons of tomatillo sauce on bottom of an ungreased small baking dish. Place 1 tortilla on top, then top with 1/2 cooked chicken and sprinkle with 2 tablespoons cheese.
- Place another tortilla on top of cheese and repeat with remaining chicken and 1 tablespoon cheese.
- Place last tortilla on top, cover with remaining tomatillo sauce, and top with remaining cheese.
- Place dish in oven and bake 15 minutes until cheese has melted.
Notes
-
- Chicken Prep: For juicy, flavorful chicken, consider using a rotisserie chicken from the store.
- Baking Dish: A 5×5-inch baking dish is perfect for this recipe. Grease it lightly for easy removal.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m making this tonight and will add a little taco seasoning in my rotisserie chicken and add refried beans on tortillas before the chicken. I will let you know how it turns out. Thanks for the inspiration 😁
So easy to adapt! Today used red salsa, taco leftover chopped pork and Cheddar cheese. As an 87 year old widow, your recipes give me something tasty for a meal. Thank you!
Delish! So easy.
Made this tonight and it was so delicious! When I was cooking the chicken, I put in a Tablespoon of my Cowboy Candy which spiced up the chicken a bit. I didn’t have the Salsa Verde, so I ran to the store and got it. Just as I was bringing it in the house, the bag broke all over the floor. Went back to the store. This recipe did not disappoint and I added one more layer since it’s for the two of us. I served it with Spanish Rice and topped it with lettuce, sourcream, black olives, and pico de gallo with a side of sliced avocado. This was husband approved, but more important to approval is that “I” liked it!
I’m so glad you both enjoyed the enchiladas, thank you so much for your feedback.